Chicken Irani

Chicken Irani is an easy chicken recipe that goes perfectly well with any drink.

Time: 60 minutes


  • 1 teaspoon ginger paste
  • 2 egg whites
  • 1/2 teaspoon green cardamom
  • 1 cup refined oil
  • 500 gm chicken boneless
  • 1 teaspoon garlic paste
  • 1/2 tablespoon powdered black pepper
  • 1/2 teaspoon cinnamon
  • salt as required
  • For The Garnishing
  • 1 handful chopped coriander leaves
  • 1/2 onion


  • Clean the chicken pieces in running water. Pat dry with a kitchen towel. Keep aside. Take 5-6 cups of water in a
  • large pan and bring it to boil.
  • Add chicken pieces with garlic, ginger, pepper and salt in the water. This step is important to infuse the aroma
  • of the spices in the chicken.
  • In a while the chicken will turn white. Boil till it is tender but not overcooked. When fully boiled, drain water
  • and keep aside the cooked chicken.
  • Take a bowl, beat egg whites in it and mix pepper and salt. Beat the eggs till they are fluffy and form soft peaks.
  • Add cinnamon and cardamom powder. You can also add some garlic paste at this point.
  • In a deep bottomed pan, add oil and heat it over moderate flame. Once the oil is sufficiently hot, dip the
  • chicken pieces in the egg mixture and deep fry them on medium flame. Keep turning the sides so that the
  • chicken is evenly cooked and crispy.
  • Garnish with onion rings and chopped coriander. Serve with dip of your choice.